Tip

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Method

For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.

Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.

Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

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Comments, questions and tips

Comments

trying this Saturday 3/11/12 love quiche especially quiche Lorraine. Not sure how the pastry will be (usually buy it) havn't made my own in years, fingers crossed everyone! will comment on how it went : )

Quiche was delicious, however pastry was a real pain to work with, and then after cooking had lots of cracks. This means the filling leaks out of the pastry. I subsequently used a different pastry recipe and it's much better.

Never made quiche lorraine before but as this was such an easy recipe I gave it a go and it was lovely, I used smoked streaky bacon and cheddar in place of lardons and gruyere as others have done and reheated it to eat warm. Will make again soon.

This quiche is fabulous! Added a bit more cheese as I'm rather greedy on the cheese front and it worked a treat. My boyfriend said it was the best quiche he'd ever eaten.....I was very proud of myself!

Great recipe, the first time I've succeeded with pastry - and I'm only 57. I substituted double cream for a 4% mg cream (I live in France but imagine you can find it at home) which is very light and added the egg white left from the pastry making. I'm hoping this made it a bit healthier and as far as I can tell nothing else was compromised - we ate it with new potatoes, just harvested, and it was delicious

This was superb, so many comments were made.
Its great hot or cold :-) Requests have already been made for another!
I didn't follow the recipe the letter because I used ready made shortcrust pastry, gammon and onions and omitted the nutmeg.
Overall I really tasty quiche that I'm sure I'll make many more times in the future!

Made this for lunch today and it was delicious. The tastiest quiche I have ever made. I added a small onion, fried in the oil left over from the smoked bacon lardons. I also double the amount of Gruyere and made my pastry with half spelt and half plain flour. It will become a firm favourite.

Made this for our village drama club Xmas party. Was asked for the recipe and someone took a piece home for lunch. Need I say more.
I did increase the quantities as I bought a large flan tin.
300 mls of creme fraiche and cream and added a fourth egg.220 grms of Gruyere. Shame my wife is a veggie.

Tasty, a nice change for a weekend lunch and a good way to use up a few eggs. My pastry cracked a bit, so think I should have added a touch more water. Used bacon, cheddar, single and double cream but it worked well and tasted nice with a salad to balance out all those calories.

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